There are several ways of describing the strength of an acid solution. If the label says 50% sulfuric acid(V/V), it can be read as "50% sulfuric acid, by volume." If the label says 50% sulfuric acid(W/W), it can be read as "50% sulfuric acid, by weight." Referring to the periodic table, sodium has an atomic weight of 23, and chlorine has an atomic weight of 35.4. Since we know that the formula for table salt is NaCl, we can add 23 and 35.4 to get 58.4. A 1 Molar solution of sodium chloride has 58.4 grams of NaCl dissolved in one liter of water. If the label says 50% sulfuric acid, and that's all it says, you really don't know if the ingredients were measured by weight or by volume. One liter of concentrated sulfuric acid, added to 10 liters of water, would be labeled "10% sulfuric acid(V/V)." You will notice that there is some heat generated when mixing sulfuric acid with water. This is normal and expected. If you were to add one liter of sulfuric acid to one liter of water, the temperature might get high enough to melt a plastic container. However, when making up 10% sulfuric acid, the rise in temperature would be less than 35 degrees F.

Maryanne, don't worry, just go for it :) I baked up a small round loaf last night. I made the dough on Thursday and it rose way up in me container...sat on the counter for over 2 hours, but under 3. I just stuck it in the fridge. Last night, I tossed some flour on top of the dough in the container, to make it easier to grab a clump without sticking to my hand too much. Grabbed a knife and cut off a chunk. I never set the dough down, just worked it into a ball by pushing the sides underneath to make a ball. Kept doing that a few times, didn't need any more flour or anything. I set the ball on a piece of parchment that I had already laid on my peel. I let it rise for about an hour. I turned the oven on about 20 minutes before I wanted to put the bread in the oven. I put an 9" sq pan on the bottom shelf and the baking stone above. Set oven at 450. When I put the bread in to bake I put the 1C of hot water in the pan. I had second thoughts on how fast I did that ans was afraid that I wasn't going to have enough steam.....so I grabbed a handful of ice cubes out of the freezer and threw them in the bottom of the oven also. The oven spring was wonderful. Here's my bread... When I took the bread out of the oven (I used a digital thermometer to test for 200 degrees in the middle of the loaf) the bread really did talk to me. Made all these crackeling noises... knew then it would be good. It was! I used to love some hard rolls that a certain restaurant made that had a thin crispy crust and a nice moist interior, this bread comes as close to those wonderful rolls as any I've ever made. I'll make some dinner rolls with it soon. And talk about easy....................... duh! I think someone already posted the challah recipe. It's a richer dough to begin with and because of the eggs in it, you need to use it up in 3-4 days. Nancy

Tami, I can vouch for Ann T's blueberry muffins, I just love the darned things. I've never tried them with splenda, but I've subbed half whole wheat pastry flour with OK results. Not as good as the originals, of course, but still not bad. This is a nice tea bread, I got the recipe from Roselin on the recipe forum: Blueberry Tea Bread (Roselin) 1 beaten egg 2/3c sugar 1 1/2c sifted cake flour 2 tsp baking powder 1/2 tsp cinnamon 3/4 tsp salt 1/3c milk 3T melted butter 1 tsp vanilla 1c fresh or frozen blueberries 2T sugar Preheat oven to 400°. Grease a 1 1/2 quart baking dish. Beat egg and gradually add 2/3c sugar. Sift together flour, baking powder, cinnamon, and salt. Add to sugar mix alternately with milk. Beat well and add butter & vanilla. Fold in blueberries. Pour into baking dish. Sprinkle with 2T sugar. Bake 25 minutes or til tests done. I like these too, and I think they would translate nicely into something with Splenda and some whole grain flour: Farmgirl's Blueberry Breakfast Bars Makes 12 to 16 large bars Bottom Layer 2 cups old-fashioned oats 3/4 cup all-purpose flour 3/4 cup (packed) light brown sugar 1/4 teaspoon baking soda 1/4 teaspoon salt 10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted 1 teaspoon pure vanilla extract Top Layer 1 cup all-purpose flour 1/2 cup (packed) light brown sugar 1/2 cup butter or natural vegetable oil sticks Middle Layer 3-1/2 cups fresh or frozen blueberries 1 teaspoon pure almond extract 3/4 cup granulated sugar 3 Tablespoons all-purpose flour 1/2 teaspoon nutmeg (1/4 tsp. if freshly ground) For the Bottom Layer: Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (I also use the bottom of a stainless steel measuring cup to help make the crust flat and even.) For the Top Layer: Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside. For the Middle Layer: Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.) Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen. Just Peachy Blueberry Breakfast Bars: Substitute 3 cups of small peach chunks (about 2 peaches, no need to peel them) and 2 cups of fresh or frozen blueberries for the 3-1/2 cups of blueberries. Toss the sugar and flour directly with the fruit before spreading it over the bottom layer. Bake at 425 degrees for 15 minutes, then lower the oven to 350 degrees and bake until topping looks "dry" but edges aren't too brown, about 30 to 40 minutes. Good luck, and stay healthy. Annie

Tina I make a delicious, easy peezy lemon blueberry pound cake with a Duncan Hines lemon cake mix that I can throw together in about 10 minutes. Purists, dont judge😉. There are recipes all over the Internet and sometimes on the box to convert a basic mix to a pound cake by adding instant pudding, extra oil, extra egg. So….to get to the recipe: 1 Duncan Hines lemon mix 1 instant lemon pudding 1 cup water (I use milk) 4 eggs 1/2 cup oil I also add 1 tsp lemon extract (judgement call) Beat like a regular cake mix Add a small container of fresh blueberries ( I sprinkle a little flour on the berries so they dont sink to the bottom.) i bake mine in a bundt pan;I think it is prettier. I frost with cream cheese icing, not a glaze. If I am going to splurge on calories, I want the works. Everyone thinks it is from scratch…..ssshh.